Turkey Bolognese with Spaghetti Squash
Turkey Bolognese with Spaghetti Squash
Author: Keri Brooks Health
Recipe type: lunch or dinner
Serves: 4
Ingredients
- 1 medium spaghetti squash
- 1 jar Organic low sugar marinara sauce (TJ’s)
- 1 jar sundried tomatoes, diced
- 1 medium onion, chopped
- 1-2 cloves garlic
- ½ T Italian spices
- 1 ¼ pounds Extra Lean Ground Turkey
- 6 cups spinach
- Sea salt to taste
- Optional: zucchini, yellow squash, bell peppers
Instructions
- Time saving tip:
- All of this, including halved & cleaned squash, can be placed in crockpot and cooked on high for 3 hours or low for 5 hours.
- Preheat Oven to 400°F. Slice off ends of squash. Then cut squash in half lengthwise. Scoop out the seeds with a spoon. Discard. Coat cookie sheet with olive oil (put a little on with a paper towel and spread around). Place squash halves face down on cookie sheet and pierce squash with fork. Place in oven for 30-40 minutes until cooked or until the inside is tender and/or squash pulls apart in strands. Better to under cook then over cook. In a large stockpot or sauté pan, add 1 Tbsp. olive oil and heat oil over medium high heat. Add chopped onions and garlic to the pot and sauté until soft, about 3 minutes. Add the ground turkey, stirring to mix and break up the meat and cook until starting to brown and no longer pink, about 10 minutes. Season the meat with favorite Italian seasonings. Add favorite tomato sauce. And sundried tomatoes. Add spinach and veggies and cook until wilted. Lower the heat and simmer uncovered for 20 minutes. Use a fork to scrape the cooked squash out of its skin and at the same time, fluff and separate the squash into spaghetti-like strands. Discard the skin. Use ¼ to ½ whole squash per person. Top with ¾ -1 cup of sauce. Sprinkle with Nutritional Yeast for a cheesy topping. Note: Use ¼ cup gluten free pasta as a kid friendly alternative to spaghetti squash.
- Source: Keri Brooks Health LLC.